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Egg Roll Stir Fry with Pork in Cast iron pan

Egg Roll Stir Fry with Pork


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  • Author: White Sparrow
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Description

The best dinner is ready in less than 10 minutes. Tender pork with lots of vegetables.


Ingredients

Scale
  • 2 teaspoons sesame oil, divided
  • 1 lb. ground pork
  • 1/2 cup yellow onion, chopped
  • 1/2 cup or 1 stalk of celery, chopped
  • 1 14 oz. package of broccoli slaw (approximately 3 cups) or coleslaw mix
  • 1/4 cup tamari or soy sauce
  • 1/4 cup coconut aminos
  • 12 teaspoons hot sauce (optional)
  • 2 tablespoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 handful fresh cilantro, roughly chopped
  • 3 scallions, sliced
  • 1 cup roasted and salted whole cashews

Instructions

  1. Heat a skillet over medium high heat with 1 tablespoon sesame oil. Add in the ground pork, onion and celery. Using a wooden spoon or spatula, break the meat into small pieces. Cook until the pork is fully cooked and no longer pink.
  2. Turn the heat to low and mix in the garlic and ginger. Mix to combine and cook for 1 minute.
  3. Mix in the broccoli slaw, tamari, coconut aminos and hot sauce.  Toss with tongs to incorporate and cook for 1 minute.
  4. Garnish with cilantro, scallions, cashews and wonton strips (if using).

To make wonton strips

  1. Using egg roll wrappers or wonton/pot sticker wrappers, slice them into 1/2 inch by 2-3 inch pieces.
  2. Heat up a sauté pan on medium to high heat with 4 tablespoons coconut oil in it. Place the cut up crisps in the oil and fry until they are slightly brown. Toss with tongs to flip over and cook for 30 seconds more.
  3. Remove from the pan at one and let rest on a paper towel, until read to serve.

 

  • Prep Time: 5
  • Cook Time: 10
  • Category: pork
  • Method: stove-top
  • Cuisine: Takeout